Crispy potato skins topped with cheddar cheese, bacon, and green onions, served with sour cream.

Loaded Potato Skins

Crispy breaded mozzarella sticks served with marinara sauce.

Mozzarella Sticks

Spicy chicken wings tossed in tangy buffalo sauce, served with ranch dressing.

Buffalo Chicken Wings

Preheat oven to 425°F (220°C). Scrub the russet potatoes thoroughly and pat dry.

Preheat and prepare potatoes

Prick each potato a few times with a fork, rub with 2 tbs olive oil, sprinkle with 1 tsp kosher salt and 1/2 tsp black pepper. Place directly on the oven rack or on a baking sheet and bake for 45–55 minutes, until the skins are crisp and a knife slides in easily. Baking time varies with potato size.

Bake potatoes

Remove potatoes from oven and let cool for 10–15 minutes until you can handle them. Cut each potato in half lengthwise.

Cool and halve

Carefully scoop out the majority of the flesh leaving about 1/4 inch (6 mm) of potato attached to the skin to maintain structure. Reserve scooped potato for another use (mashed potatoes or soup).

Scoop flesh

Brush the inside and outside of each potato skin with the melted butter (use remaining olive oil if preferred). Arrange skins cut-side down on a baking sheet lined with foil or parchment. Bake at 425°F (220°C) for 10 minutes, then flip cut-side up and bake 5–7 more minutes until edges are crisp and golden.

Crisp the skins

While potatoes bake, cook bacon in a skillet over medium heat until crisp, about 6–8 minutes, turning occasionally. Alternatively, bake bacon on a separate sheet at 400°F (200°C) for 15–20 minutes. Transfer bacon to paper towels to drain, then crumble or chop into small pieces.

Cook bacon

Remove potato skins from oven. Sprinkle the inside of each skin with a small pinch of salt and pepper if desired. Divide the shredded cheddar evenly among the skins, adding about 2–3 tablespoons per skin (approximately 2 cups total). Top cheese with crumbled bacon pieces.

Fill and top skins

Return the loaded skins to the oven and bake at 400°F (200°C) for 6–8 minutes, or until cheese is fully melted and bubbling. For a browned finish, switch oven to broil on high for 1–2 minutes, watching closely to prevent burning.

Melt cheese

Thinly slice green onions (both white and green parts). Sprinkle sliced green onions over the hot, cheesy potato skins. If using chives, finely chop and sprinkle a little on top for extra color.

Garnish

Arrange potato skins on a platter. Serve immediately with sour cream in a small bowl alongside for dipping or with a dollop on each skin. Yield serves 4 as an appetizer or 2–3 as a main with sides.

russet potatoes (medium)

olive oil

kosher salt

freshly ground black pepper

sharp cheddar cheese

bacon

green onions (scallions)

unsalted butter (melted)

sour cream

chives or extra green onion (optional)

Cut the mozzarella block into 8–12 sticks about 3/4 inch by 3/4 inch by 3–4 inches. Pat each stick dry with paper towels to remove surface moisture — this helps prevent cheese from leaking during frying. Place on a rimmed tray and freeze uncovered for 30 minutes (or 1–2 hours for best results).

Prepare the cheese

Place the flour in a shallow bowl and, if using, whisk in the cornstarch and 1/4 tsp salt and 1/4 tsp pepper. In a second shallow bowl, whisk together the eggs and milk until smooth. In a third bowl, combine the breadcrumbs, grated Parmesan, dried oregano, garlic powder, remaining salt and pepper; mix well.

Set up breading stations

Working with a few sticks at a time, dredge each frozen cheese stick in flour, shaking off excess. Dip into the egg mixture, then press into the breadcrumb mixture to coat completely. For a stronger seal, return each coated stick to the egg mixture and then a second time into the breadcrumbs for a double coat. Place breaded sticks on a baking sheet and freeze for at least 30 minutes (this is crucial to prevent cheese from melting out).

Bread the sticks (double-coat)

In a heavy-bottomed pot or deep fryer, heat vegetable oil to 350°F (175°C). If you don’t have a thermometer, heat oil over medium heat until a small piece of bread sizzles and browns in about 40–50 seconds.

Heat the oil

Fry the frozen breaded sticks in batches (do not overcrowd) for 60–90 seconds per side until golden brown and crisp. Turn once with tongs or a spider to brown evenly. Total frying time should be about 2–3 minutes — avoid overcooking to prevent the coating from burning and the cheese from leaking.

Fry the sticks

Remove fried sticks to a wire rack set over a baking sheet or to paper towels to drain briefly. Let rest 1–2 minutes so coating firms up but serve while still hot so cheese is melty inside. Keep warm in a 200°F (95°C) oven on a rack if frying multiple batches.

Drain and rest

Heat olive oil in a small saucepan over medium heat. Add the chopped onion and cook until softened and translucent, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant (do not brown).

Pour in the crushed tomatoes, then add dried basil, dried oregano, sugar (if using), salt, and pepper. Stir to combine and bring to a gentle simmer. Reduce heat to low and simmer uncovered for 10–12 minutes to thicken slightly and meld flavors.

Taste and adjust seasoning. If desired, blend briefly with an immersion blender for a smoother sauce. Keep warm until ready to serve.

low-moisture whole-milk mozzarella

all-purpose flour

large eggs

milk

Italian-style breadcrumbs (or panko + Italian seasoning)

grated Parmesan cheese

dried oregano

garlic powder

salt

black pepper

vegetable oil (for frying)

cornstarch (optional, for extra adhesion)

canned crushed tomatoes

small yellow onion, finely chopped

garlic cloves, minced

dried basil

sugar (optional, to balance acidity)

Pat the chicken wings dry with paper towels. If whole wings are used, separate into drumettes and wingettes and discard tips or save for stock.

Prep wings

Place the wings in a large bowl. Add baking powder, kosher salt, black pepper, garlic powder, and 1 tablespoon vegetable oil. Toss thoroughly to coat each piece evenly. Baking powder helps crisp the skin when baked or air-fried.

For oven: Arrange wings in a single layer on a wire rack set over a rimmed baking sheet lined with foil. For air fryer: preheat to 400°F (200°C) and place wings in a single layer in the basket, working in batches if needed.

Cook wings until skin is deeply golden and crisp and internal temperature reaches 165°F (74°C). Oven: bake at 425°F (220°C) for 40–50 minutes, flipping once halfway. Air fryer: 22–26 minutes, shaking or turning halfway. If deep-frying: heat oil to 375°F (190°C) and fry 8–10 minutes until crisp, then drain on paper towels.

While wings cook, make the sauce. In a small saucepan over low heat, melt the butter gently (do not boil).

Stir in the hot sauce, apple cider vinegar, Worcestershire sauce, honey (or brown sugar), cayenne (if using), and 1/4 teaspoon salt. Whisk until smooth and warmed through, then remove from heat. Taste and adjust salt or honey to balance heat and tang. Keep warm.

When wings are cooked and crisp, transfer them to a large warm bowl. Pour the buffalo sauce over the wings and toss thoroughly until every wing is evenly coated.

In a small bowl, whisk together Greek yogurt, mayonnaise, and buttermilk until smooth.

Add minced chives, minced parsley, dried dill, garlic powder, onion powder, lemon juice, salt, and black pepper. Stir to combine. Taste and adjust seasoning or thin with additional milk/buttermilk to desired consistency. Refrigerate until ready to serve.

Arrange sauced wings on a platter. Garnish with extra chopped parsley or chives if desired. Serve immediately with ranch dressing and celery and carrot sticks on the side.

Leftovers: store cooled wings and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat wings in a 400°F (200°C) oven for 8–10 minutes to re-crisp before tossing in warmed sauce.